Nutrition & Calorie Comments

I found that it required a lot more sauce than this for the amount of eggplant called for, so I added some marinara. I use the Parmesan with the breadcrumbs as the coating instead of putting it on top. Overall a delicious recipe, very low in fat if you use fat free mozzarella like I do, too!

I wanted low salt so I used a can of Hunts diced garlic basil tomatoes no salt added - juice and all. I also reduced the Mozzarella just a bit and purchased Pastene Parmesan (lowest salt content) DELICIOUS !

This was incredible. Absolutely loved the taste and the fact that it is low fat is even better. I used Red Gold diced tomatoes-chili ready to give it a little spicy taste. Wonderful. Thanks for sharing

This was excellent - I love the chunks of tomato with the eggplant. I never knew that by salting the eggplant it took out the bitterness, but it sure did. I used provel - a small amount on top of each slice. Fabulous - I brought a leftover portion for lunch today.

Eggplant parm is a huge fave at our house, but it's been off the menu for ages, as most versions are just too high in fat and calories. What a delightful treat it will be to try this version and savour these awesome Italian flavours.

I've never had eggplant parm, but this good. My bf's 90 year old granddad & father both really liked it, which was VERY surprising. I thought it was pretty good and easy to make. I used regular tomatoes chopped, but canned might've made the sauce better (more juice). It seemed to need more liquid.

You can broil your eggplant for 8-10 minutes each side and spray with non stick oil, can salt and pepper to taste, I don't use the salt. Do both sides, then you can prepare the same way as normal. I use Bertalie sauce in the pouch, as well as the mozzarella cheese. It's great and no frying, or br